Lima Bean Cilantro Soup: A Candida-Friendly Recipe

In the candida diets, finding flavorful yet compliant recipes can be a challenge. However, this Lima Bean Cilantro Soup is not only a delicious meal but also a potentially beneficial addition to your diet. Packed with wholesome ingredients, this soup not only satisfies your taste buds but also aligns with the dietary requirements of those following a candida diet.

Diet plays a crucial role in managing candida overgrowth. Avoiding sugar, refined carbohydrates, and processed foods is essential, as these can feed the yeast. Instead, focus on a diet rich in whole, nutrient-dense foods that support gut health and strengthen the immune system.

Lima Bean Cilantro Soup is an excellent choice for those with candida overgrowth for several reasons. Lima beans are a good source of protein, fiber, and essential nutrients. They also contain resistant starch, which can help promote healthy gut bacteria and reduce candida levels.

Cilantro, another key ingredient in this soup, has been shown to have antifungal properties, making it beneficial for combating candida overgrowth. Additionally, coconut oil or ghee, used for sautéing in this recipe, contain medium-chain triglycerides (MCTs), which have antimicrobial properties and can help fight off harmful bacteria and yeast.

Health Benefits of Key Ingredients

• Lima Beans: Rich in protein, fiber, and resistant starch, which can promote healthy gut bacteria and reduce candida levels.
• Cilantro: Contains compounds with antifungal properties, making it beneficial for combating candida overgrowth.
• Coconut Oil or Ghee: Contains MCTs, which have antimicrobial properties and can help fight off harmful bacteria and yeast.

Ingredients:

• 2 tablespoons coconut oil or ghee
• 2 large onions, minced
• 8 cloves garlic, minced
• 4 carrots, halved
• 2 ten-ounce packages frozen lima beans
• 8 cups filtered water
• 2 teaspoons Celtic sea salt, or to taste
• Pinch of red pepper flakes (optional)
• 1 bunch cilantro, coarsely chopped

Directions:

1. Heat coconut oil or ghee in a stockpot. Sauté onions and garlic until translucent. Add carrots, lima beans, water, and sea salt. Simmer until vegetables are tender. Remove carrots, cool, and slice into thin rounds.
2. Purée approximately 3⁄4 of soup in a blender and return to pot with carrots. Add red pepper flakes and additional sea salt, as desired.
3. Garnish with cilantro.

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